Home
Guides
Celeriac rostis with harissa yogurt

Plates of rostis with fried eggs on top

Celeriac rostis with harissa yogurt

Name: Celeriac rostis with harissa yogurt
Total time: 35 min
Yield: Serves 4
Ingredients: ½ celeriac peeled and coarsely grated; 2 medium floury potatoes peeled and coarsely grated; 2 tbsp cornflour; 5 eggs (we used Clarence Court Burford Browns); 1 tbsp cumin seeds; ground to make ½ black peppercorns; 2 tbsp olive oil; 150ml yogurt; 2 tbsp rose harissa; ½ lemon juiced; 2 spring onions thinly sliced

Adam Bush

Save recipe

Serves 4

Easy

Total time: 35 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Top these spiced celeriac hash browns with crispy fried eggs for a winning brunch. Use rose harissa for both colour and flavour

Gluten free

Skip to ingredients

Alternatives

Complete the dish

Try our spiced celeriac rostis, then check out our celeriac and potato rostis, spiced potato rostis, and parsnips rostis. We've also got plenty more celeriac recipes to try.

Ingredients

Nutrition

½ celeriac

peeled and coarsely grated
2 medium floury potatoes

peeled and coarsely grated
2 tbsp cornflour
5 eggs

(we used Clarence Court Burford Browns)
1 tbsp cumin seeds
ground to make ½ black peppercorns
2 tbsp  olive oil
150ml yogurt
2 tbsp rose harissa
½ lemon

juiced
2 spring onions

thinly sliced

Nutrition: per serving

kcal386
fat21g
saturates4.3g
carbs29.4g
sugars5.4g
fibre7.1g
protein16.3g
salt0.9g

Method

step 1

Tip the celeriac and potatoes into a thin, clean tea towel and squeeze out as much liquid as possible. Put into a bowl with the cornflour, 1 egg, cumin seeds, ground peppercorns and plenty of salt. Stir thoroughly to combine.
step 2

Heat 1 tbsp of the olive oil in a large non-stick frying pan over a medium heat and spoon in four mounds of the celeriac mix to make 10cm-round rostis, then press to flatten. Fry for 4-5 minutes or until deeply golden, then flip and repeat. Keep warm in a low oven while you cook the rest with the remaining oil.
step 3

Mix together the yogurt, harissa and lemon juice in a bowl.
step 4

Fry the remaining eggs to your liking, then spoon the yogurt between four plates. Top with the hot rostis and fried eggs, then scatter over the spring onions.

Head here for more celeriac recipes

A small white bowl full of remoulade

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue